340 Queen Street, Brisbane
centralbne.com.au @centralbne

Southside and Rick Shores have teamed up to open Central, a subterranean dumpling restaurant in the heart of Brisbane’s CBD. Named after the frenetic Central district in Hong Kong, Central sits right in the heart of Brisbane, slotted beneath the storied Piccadilly Arcade building on Queen Street. With chef, Benny Lam, at the helm (of Southside fame) Central is bringing a bit of Hong Kong to Brisbane.

Blade Deegan, Anthony Burke and George Cartwright are the team behind the drinks featured here. We asked Blade a few questions about his new gig and the new list. Blade’s had a big year, with his former bar Maker being recognised at the Bar Awards as Best Small Bar and Queensland’s Best Cocktail Bar. “And now we have opened Central and it’s a hit, it’s all coming up Milhouse ya know?” says Deegan.

He’s a passionate advocate of the Brisbane bar scene, citing names like Ellery Low, Ed Quartermass, Millie Tang and Jonte Highton as inspirations during his career so far. He says it’s a great community to be a part of. “Sounds stereotypical, but the people we’re surrounded by up here are so incredibly lovely and I’ve never been able to leave because of them.”

Blade Deegan, Anthony Burke and George Cartwright are the team behind the drinks featured here. Deegan says: “We have reinterpreted a lot of classic drinks from the 80’s and 90’s, whilst trying to keep them feeling disco.”

But if it was a night in the trenches, his number one draft pick would be Marnie Bugeja. “We’ve seen some absolute crime scenes in our time at Cobbler, Mama Taco and even Savile. But if it was gonna be anyone to have a horrible shift with, it may as well be the queen… Don’t tell her I said nice things about her though.”

Now firmly cemented in his new role at Central, the team have been committed to a menu packed with fun retro drinks. Deegan says: “We have reinterpreted a lot of classic drinks from the 80’s and 90’s, whilst trying to keep them feeling disco.”

“The Staying Alive is a light and fluffy number created as an ode to the Mesha cocktail, which was a Brisbane classic from the Bowery,” says Deegan. “Never Too Much is a textural stir down with a light spice and orchard notes. Lastly, we have our after-dinner number, which you’ve probably already guessed, is our grasshopper. The combination of agave spirits and pandan cream adds a sort of popcorn flavour and has been one of the fan favourites so far.”

NEVER TOO MUCH
40ml Jefferson VSB Bourbon
7.5ml Beeswax Noninio
10ml Pear Eau de vie
5ml Chai Spiced Honey
Garnished with honeycomb

SPACE BASS
30ml Condigo Reposado
15ml White Cacao
10ml Creme de Menthe
50ml Pandan Cream
Garnished with nutmeg and Mezcal aromatic

STAYIN’ ALIVE
30ml Ansolut Citrus Vodka
10ml Massenez Apple
15ml House Falernum
30ml Clarified Pineapple
30ml Raspberry ‘Custard Verjus
10ml lime
Garnished with compressed watermelon radish.